Over the past number of years, entrepreneurial bakers have gifted us with hybrids of popular baked goods. The most famous ~the cronut~ is the beautiful bastard child of a doughnut and a croissant.
We also saw the temporary rise of the duffin (a doughnut filled muffin), the townie (tart and brownie) and the macanut (a macaroon-doughnut fusion).
And sure, some of them sound like a heart attack waiting to happen but we’re all for economic growth and prosperity so we encourage these Frankensteins of the culinary world.
The latest hybrid to gain notoriety is the red velvet croissant (we’ll be honest – we’re disappointed there’s no name merge).
The sweet treat originated at New York City’s Union Fare. They are made with layer upon layer of flaky red velvet flavored croissant dough and are stuffed with cream cheese custard and topped with red velvet glaze and cake crumbs.
Inventor Thiago Silva is no novice to the world of cake merging having previously unleashed the cinnamon roll-stuffed doughnut on the world.
The success of the red velvet croissant could be as much about its look as its taste says food-lover Sarah Shaker.
“I think people love that it’s [the croissant] pretty and “instagrammable,”…right now, I’m seeing new ingredients get attention, like matcha,” she tells Mashable.
The eatery offers a variety of frosting stuffed doughnuts including matcha, birthday cake and cookies and cream.
